CANE SUGAR. 



In making high-class white sugars for direct consumption, an expenditure 

 of Is. 6d. to Is. 9d. for chemicals (including lime) per ton of sugar is usual. 

 The difference between this amount and that estimated as the expense of the 

 carbonation is really very small compared with the profits on a ton of sugar 

 expected to be realized on a large, well-managed estate. Very slight differ- 

 ences would turn the scale very decidedly in favour of one or other of the 

 processes. 



What is, however, claimed as an advantage for the process is, in certain 

 cases, one of its greatest drawbacks, and that is the destruction of the glucose. 

 In countries such as Java and Mauritius, where either from excise reasons or 

 want of a market rum or arrack cannot be made, loss of glucose is of no 

 consequence, but in districts such as Demerara where the rum forms a very 

 important by-product, any destruction of glucose is a direct and serious loss, 

 which would at once put the process on an uneconomical basis. Where, 

 however, rum is not made, and fuel and limestone can be cheaply obtained 

 and a gummy impure juice is to be treated, the process might meet with 

 financial success. 



REFERENCES IN CHAPTER XIV. 



1. S. C., 334. 



2. S. C., 313. 



3. Arch., 1905, 197. 



272 



